Spring Vegetable Tart

Name: Spring Vegetable Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 320 g ready-rolled shortcrust pastry; 1 egg, beaten; 250 g ricotta; finely grated zest and juice 1 lemon; 75 g mature Cheddar, finely grated; 1 tbsp. finely chopped mint leaves, plus extra small leaves to garnish; 40 g spring greens, finely shredded (woody core discarded); 2 tbsp. olive oil; 4 spring onions; 75 g radishes, sliced; 40 g walnuts, roughly chopped

This striking centrepiece is quick and easy to prepare and makes a lovely veggie dish for your next Sunday lunch with friends.

By The Good Housekeeping Cookery TeamUpdated: 29 February 2024

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This vibrant spring vegetable tart is the ultimate recipe to try if you're looking to impress your guests and works wonderfully as a main dish if you're entertaining over Easter too.

It uses in season spring greens, radishes, spring onions, mint and walnuts that complements the ricotta and lemon base. And it's all layered upon a flaky and buttery shortcrust pastry layer. It's full of lovely zesty lemon and fresh flavours which pairs nicely with a white wine like our winning Sauvignon Blanc.

If you're catering for veggies this Easter time, then there is nothing better to serve than this vegetable tart centrepiece.

For more ideas on what to cook in spring, have a look at our March, April and May galleries for seasonal cooking inspiration.

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Yields:

6 - 8 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

457

Ingredients

320 g
ready-rolled shortcrust pastry
1
egg, beaten
250 g
ricotta
finely grated zest and juice 1 lemon
75 g
mature Cheddar, finely grated
1 Tbsp.
finely chopped mint leaves, plus extra small leaves to garnish
40 g
spring greens, finely shredded (woody core discarded)
2 Tbsp.
olive oil
4
spring onions
75 g
radishes, sliced
40 g
walnuts, roughly chopped

Directions

1. Step 1Line a baking sheet with baking parchment. Unroll pastry on to the baking sheet. Fold all the sides in to create 2cm-wide border, then crimp the border with your fingers. Chill for 30min.
2. Step 2Preheat oven to 200°C (180°C fan) mark 6. Prick pastry inside border well with a fork, then brush all over with beaten egg. Cook for 15-20min, until pastry is golden and sandy to the touch.
3. Step 3In a bowl, mix together the ricotta, lemon zest and juice, Cheddar, mint and some seasoning. In a separate bowl, toss the spring greens with 1tbsp olive oil. Trim the spring onions to remove the root and some of the tougher green leaves at the top, then slice lengthways into quarters.
4. Step 4Spread ricotta mixture inside tart border and scatter over the spring greens. In the empty bowl, toss the spring onions, radishes and remaining oil. Arrange on top of the greens. Return to oven for 15-18min, until vegetables are tender.
5. Step 5Allow the tart to cool slightly. Scatter over walnuts and mint leaves to garnish. Serve warm or at room temperature.

GET AHEAD: Prepare to end of step 2 up to a day ahead. Cool completely and store pastry in an airtight container at room temperature. Complete recipe to serve.